Pork belly buns
Filipino humba, an adaptation of Chinese red-braised pork belly, meets mantou and Vietnamese pickled carrot and radish in a magnificent fusion version of pork belly buns.
Servings 8 pork belly buns
Ingredients
- humba
Pickled carrot and radish
- 1 medium carrot peeled and julienned
- 1 medium radish peeled and julienned
- ½ cup rice vinegar
- ¼ cup water
- ¼ cup white sugar
- 1 tablespoon rock salt
Buns and garnish
- 8 large mantou (available in Asian groceries)
- cilantro
Instructions
Pickle the carrot and radish
- Place the julienned carrot and radish in a jar with a screw-on lid.
- Add the rest of the ingredients and screw on the lid tightly.
- Shake the jar gently until the sugar and salt are fully dissolved.
Assemble the pork belly buns
- Heat the mantou in a steamer.
- Split the mantou without cutting all the way through but only to open them up.
- Arrange pork belly slices (as many as you like) on the bottom halves of the mantou.
- Drop a generous heap of drained pickled carrot and radish on top of the pork belly.
- Sprinkle in toasted sesame seeds and torn cilantro.
- Serve your pork belly buns immediately.
